Traditional Italian Cannoli with Ricotta and Chocolate Chips

 "Ingredients:

For the Cannoli Shells:

- 2 cups all-purpose flour

- 1 tablespoon granulated sugar

- 1/4 teaspoon kosher salt

- 1 tablespoon unsweetened cocoa powder

- 2 tablespoons cold unsalted butter, cut into pieces

- 1 egg yolk

- 1/2 cup sweet Marsala wine

- Vegetable oil, for frying

For the Ricotta Filling:

- 2 cups whole milk ricotta cheese, drained

- 1 cup powdered sugar

- 1 teaspoon pure vanilla extract

- 1/4 cup mini chocolate chips

- Powdered sugar, for dusting

Directions:

1. Start with the cannoli shells: combine the flour, sugar, salt, and cocoa powder in a food processor. Add the butter and pulse until you get a coarse meal. Add the egg yolk and Marsala wine, then pulse until the dough comes together. 

2. Turn the dough out onto a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for at least 30 minutes.

3. Once chilled, divide the dough into 2 pieces. Keep one piece refrigerated while you work with the other. Roll the dough out to about 1/8 inch thick. Cut out circles using a 3.5-inch round cutter.

4. Wrap each dough circle around a cannoli mold. Brush the edges with a little water and press to seal. 

5. Heat about 2 inches of oil in a heavy pot to 375°F (190°C). Fry the shells on the molds a few at a time, turning as needed, until golden, about 2 to 3 minutes. Carefully remove from the oil and place on a paper towel-lined plate. Let cool slightly, then carefully remove the molds. Repeat with the remaining dough.

6. For the filling, mix the ricotta, powdered sugar, and vanilla until smooth. Stir in the chocolate chips. 

7. Just before serving, pipe the filling into the cannoli shells from both ends using a pastry bag. Dust with powdered sugar. Serve immediately to enjoy the unique crispiness of the shells.

Cooking Times: Prep Time: 1 hour. Cook Time: 15 minutes. Total Time: 1 hour 15 minutes.

Nutrition Information: 

- Calories: 300

- Carbohydrates: 35g

- Protein: 7g

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